Pineapple nut loaf
14 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ½ | cup | Pecans or peanuts |
| 1 | Egg | |
| ¼ | cup | Butter or shortening; softened |
| ¾ | cup | Brown sugar |
| ⅓ | cup | Frozen orange juice concentrate; thawed |
| 1 | can | (8 3/4 oz) crushed pineapple |
Directions
Sift flour, soda, and salt into a bowl. In covered container of blender, blend nuts at high speed until coarsely chopped. Stir into dry ingredients.
Blend remaining ingredients, except pineapple, at low speed until smooth.
Stir in undrained pineapple; add to flour mixture; mix well. Pour into greased 9 x 5 inch loaf pan. Bake at 350 F for 50 to 60 minutes or until it tests done. Remove from pan and cool.
Formatted by Mardi Desjardins March 11, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi <amdesjar@...> on Mar 12, 1998